TI: The effect of processing methods on the chemical composition of baobab (Adansonia digitata. L) pulp and seed.
AU: Obizoba-IC; Amaechi-NA

AD: Department of Home Science and Nutrition, University of Nigeria, Nsukka, Nigeria.
SO: Ecology-of-Food-and-Nutrition. 1993, 29: 3, 199-205; 14 ref.
PY: 1993
LA: English

AB: Sundrying, roasting and fermentation are traditional processing techniques selected to improve the chemical composition of the baobab (Adansonia digitata) pulp and seed (the baobab tree is a tree legume common in Nigeria and other parts of Africa). Fruits were purchased from a local market in Maiduguri, Nigeria. The pulp was scraped and kneaded in cold water to form an emulsion. The emulsion was passed through a fine sieve and frozen until used. The seeds were thoroughly cleaned, boiled, dehulled and divided into 5 portions. The first 2 portions were sun-dried and roasted. The remaining 3 portions were fermented for 2, 4 and 6 days at 28°C. After this, they were dried to 96% dry matter, ground into fine powder and stored frozen as the pulp. Standard techniques were adopted for the analysis of the samples. Fermentation of the seeds for 6 days offers improved nutritive value compared with roasting as judged by crude protein, moisture and minerals. A 6-day fermentation appears to be the most promising method for producing nutritious food from baobab seed.

DE: medicinal-plants; composition-; nutritive-value; food-processing; fermentation-; solar-drying; roasting-; legumes-; processing-; multipurpose-trees; food-; fruits-
OD: adansonia-digitata
GE: Nigeria-
BT: plants; Fabaceae; Fabales; dicotyledons; angiosperms; Spermatophyta; trees; woody-plants; Adansonia; Bombacaceae; Malvales; ACP-Countries; Anglophone-Africa; Commonwealth-of-Nations; Developing-Countries; West-Africa; Africa-South-of-Sahara; Africa
CC: QQ050; QQ100; QQ500; KK100; KK600; QQ000; FF000
CD: Crop-Produce; Food-Processing-General; Food-Composition-and-Quality; Forestry-General; Agroforestry; Food-Science-and-Food-Products-Human; Plants-of-Economic-Importance-General
PT: Journal-article
IS: 0367-0244
UD: 950516
AN: 941404946